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Tuna Nicoise
This Nicoise salad brings together crisp roasted potatoes, tender tuna, and hard-boiled eggs with fresh spinach and thinly sliced red onion. The potatoes get a head start in the oven until they're golden and cooked through, while the eggs boil on the stovetop. Everything comes together with a simple dressing of olive oil, red wine vinegar, and briny capers, making for a straightforward meal.
18 minServes 4
Method
3 steps · 18 min total
- 01
Roast the Potatoes
Heat your oven to 200°C/fan 180°C/gas 6. Toss the potatoes with 2 teaspoons of olive oil and some seasoning. Tip them onto a large baking tray and roast for 20 minutes, stirring halfway through, until they are crisp, golden, and cooked through. - 02
Boil and Halve Eggs
Meanwhile, place the eggs in a small pan of water and bring to a boil. Simmer for 8-10 minutes, depending on how firm you like your yolks. Plunge the cooked eggs into a bowl of cold water to cool for a few minutes, then peel away the shells and cut them into halves.
